No Bake Coconut Pumpkin Mousse Pie
Votes: 4
Rating: 4.25
You:
Rate this recipe!
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Topped with mounds of toasted coconut, chocolate and caramel syrup this rich and creamy No Bake Coconut Pumpkin Mousse Pie will surely rock your next dinner party!!
SERVES PREP TIME
12-14SERVINGS 45MINUTES
COOK TIME
6HOURS
SERVES PREP TIME
12-14SERVINGS 45MINUTES
COOK TIME
6HOURS
No Bake Coconut Pumpkin Mousse Pie
Votes: 4
Rating: 4.25
You:
Rate this recipe!
Print Recipe
Topped with mounds of toasted coconut, chocolate and caramel syrup this rich and creamy No Bake Coconut Pumpkin Mousse Pie will surely rock your next dinner party!!
SERVES PREP TIME
12-14SERVINGS 45MINUTES
COOK TIME
6HOURS
SERVES PREP TIME
12-14SERVINGS 45MINUTES
COOK TIME
6HOURS
INGREDIENTS
  • FOR THE BASE LAYER
  • 16 big pieces of Gluten-free Graham crackers (2 stacks)
  • 1/2 cup Soften butter
  • 3/4 cup Dried Coconut Flakes
  • 1 teaspoon Coconut extract (optional)
  • FOR THE PUMPKIN MOUSSE (MIDDLE LAYER)
  • 10 ounces Softened Cream Cheese
  • 1/2 cup Sugar
  • 3/4 cup Pumpkin puree
  • 1/2 cup Chilled canned Coconut Milk (see notes below)
  • 8 ounces Homemade Whipped cream (or cool whip)
  • FOR THE TOP LAYER
  • 3/4 cup Toasted Coconut flakes
  • 3-4 tablespoon Chocolate Syrup
  • 3-4 tablespoon Caramel Syrup
CHANGE SERVING SIZE: SERVINGS
CHANGE UNITS:
CHANGE UNITS:
METHOD
  1. Assemble ingredients for the base layer.
  2. Add everything to a food processor and pulse until finely ground.
  3. Grease a 9 inch baking pan.
  4. Transfer mixture to the pan and firmly press the mixture to the base of the pan. Set in the fridge to chill (30-40 minutes).
  5. Meanwhile, let’s prepare the mousse filling. Assemble all the ingredients listed under “pumpkin mousse – middle layer.” NOTE- Please use chilled coconut milk for this recipe. The one that is refrigerated for 6-8 hours in the fridge. Now open the can of coconut milk and there will be a firm, creamy layer on top. Scoop and measure this solidified layer. Please use only the solid cream. Do not use the coconut water that is left at the base. Use this 1/2 cup of coconut solid cream for this recipe.
  6. In a food processor, ‘Pulse’ all the ingredients until smooth and creamy. Adjust sugar at this point.
  7. In a large bowl take whipping cream.
  8. Add pureed pumpkin mixture to it.
  9. Gently fold whipping cream into the pumpkin mixture until well combined.
  10. Pour this mousse mix into the cookie base (pic 4) that we had prepared and chilled earlier in the recipe.
  11. Cover and allow it to set for 5-6 hours.
  12. Gently run a knife around the edges and loosen the pie.
  13. Carefully, remove the pie from the pan mold. It’s a mousse pie. It will set firm and thick, but not freeze rock solid like an ice cream.
  14. Finish the pie by adding toasted coconut flakes on top.
  15. Generously drizzle chocolate syrup.
  16. Finally, cut yourself a large slice and enjoy!!
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